Buffalo Chicken Lasagna

Buffalo Chicken Lasagne


  • 12 pieces lasagna, uncooked
  • Vegetable oil cooking spray
  • 1 pound skinless, boneless chicken breasts, diced
  • 4 cups low-sodium spaghetti sauce
  • 1 1/2 cups water
  • 2 to 3 tablespoons hot sauce
  • 2 tablespoons vinegar
  • 1 teaspoon garlic salt
  • 1 (15 ounce) container part-skim ricotta cheese
  • 1/2 cup egg substitute
  • 3/4 cup crumbled blue cheese


  1. Spray a large skillet with cooking spray; place over medium-high heat until hot.
  2. Add chicken; saute 4 minutes. Drain well.
  3. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt.
  4. In a small bowl, combine ricotta cheese and egg substitute. Set aside.
  5. Spray a 9 x 13-inch baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 pieces of lasagna (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the ricotta mixture on top. Arrange another 4 pieces of lasagna over ricotta, and top with another 1 1/2 cups of sauce. Spread remaining ricotta mixture on top. Arrange final 4 pieces of lasagne over ricotta mixture and cover with remaining sauce.
  6. Heat oven to 350 degrees F.
  7. Cover lasagne with foil and bake for 1 hour 10 minutes.
  8. Uncover lasagna, sprinkle blue cheese on top and bake for an additional 5 minutes uncovered.
  9. Cover and let stand 15 minutes before serving.

Serves 10

Recipe and photo used with permission from: National Pasta Association